Chef Douglas cooks Innovative American cuisine
with an emphasis on seasonal, sustainable ingredients. He is a member
of Chefs
Collaborative.

Yield:Serves 6

Ingredients:

2 small sugar pumpkins washed, halved, and
seeds scraped out

6 tablespoons unslated butter

1 tablespoon sugar

fresh nutmeg

salt and freshly ground pepper

2 medium onions, sliced

2 cloves garlic, minced

6 cups chicken stock or water

1 sprig fresh sage or 1 small pinch dried

1 cup heavy cream

1 loaf crusty white bread

1/2 pound Italian Fontina, grated

2 ounces white truffle oil

Preheat oven to 400 degrees. Butter inside of
pumpkins using 3 tablespoons butter. Sprinkle lightly with sugar,
a few grates of nutmeg, salt and pepper. Place on baking sheet skin
down and roast until tneder about 40-45 minutes, turning over half
way through cooking time. While pumpkin cools, start sweating the
onions and garlic with the remaining butter in heavy bottom 4 quart
saucepan. When pumpkin is cool enough to handle, peel off all of
the skin, reserve flesh and any juices there may be. When onions
are soft add pumkin and chicken stock or water and sage. Bring to
a boil stirring occasionnally, reduced heat and simmer genlty for
ten minute. Puree in a blender or pass through a food mill. Return
to pan add cream and adjust seasonning. To serve, top croutons with
Fontina and melt in a hot oven or under broiler. Place one crouton
on each bowl of soup and drizzle with truffle oil.